The Bourgeois family has made Sancerre for over ten generations, and in 2000 they took that knowledge to the other side of the planet, planting an estate in Marlborough's Wairau Valley. Clos Henri is the result — a French sensibility applied to New Zealand terroir, fully organic since 2013. This Pinot Noir comes off the estate's glacial-stone and clay soils, ferments in open-top stainless tanks, and ages 11 months in large French oak vats so the fruit stays in focus. The wine is layered and savory, with Morello cherry, a hint of licorice, and the kind of fine, silky tannins you'd expect from a French hand on the cellar.